2 pounds of boned lamb(breast & shoulder) 4 tablespoons of oil 3 onions 4 carrots 6 tablespoons of parsley 2 tablespoons of flour 2 cloves garlic 4 tomatoes 2 tablespoons of tomato paste 2 cups of white wine 1 teaspoon of thyme salt and pepper
Cut the lamb into 1 inch cubes and brown well in 2 tablespoons of oil. Remove with slotted spoon to a casserole. Chop the onions and garlic and sauté in the other 2 tablespoons of oil until soft. Add to the lamb. Sprinkle with flour and mix well. Put the wine into a pan and bring to a boil, then add to the lamb. Add the thyme, 3 tablespoons of chopped parsley, sliced tomatoes and carrots, tomato paste, salt and pepper and cover and simmer or put in an oven at 350ºF. for 1 1/2 hours. To serve, skim off the fat and sprinkle with chopped parsley.
You can add fresh peas and green beans to the lamb after it's cooked for 1 hour. Use tiny onions, mushrooms, or turnips. If you don't have wine use stock, tomato juice or water. adjust seasonings accordingly and use your favorite herbs.
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|